Need a delicious, nutritious, and easy snack? Try the Summeripe Nectarine & Avocado Toast! Summeripe yellow nectarines, avocados & feta cheese toasted to crunchy perfection will satisfy all of your snack cravings.
1 Summeripe yellow nectarine, sliced into 10–12 slices
2 slices plain bread (we like sourdough)
1 very ripe avocado
1–2 tablespoons crumbled feta cheese
Handful of baby arugula
Salt & Pepper (to taste)
Scoop out avocado into a bowl, add in lime juice, salt & pepper. Roughly mash the avocados with a fork.
Split avocado mixture onto the two bread slices, add nectarine slices and crumbled feta.
Place onto a baking sheet to toast in the oven or on the grill (medium high heat) until the bread is toasted and cheese is slightly soft.
Remove from oven/grill and top with a drizzle of olive oil, salt, and baby arugula.
Summeripe’s most simple recipe ever! Never has it been so simple to bake a homemade peach (or other stonefruit) pie to share with family and friends. Only 6 simple ingredients is all it takes to create this delicious “Easy as Pie” Peach Pie. Little effort, HUGE reward!
5–8 yellow peaches, peel and slice
1 package frozen pie crust
1 egg, whisked (optional)
2/3 cup brown sugar
1/3 cup flour
2 Tbsp salted butter
2 or 3 pinches cinnamon
Pre-heat oven to 375 degrees.
Thaw pie crust according to pie crust instructions.
Place sliced peaches into large bowl, add in brown sugar, flour, and cinnamon.
Stir until peach slices are coated.
Fill bottom pie crust with coated peaches.
Cut butter into 4-6 slices, place on top of coated peaches.
Place upper pie crust on top according to package instructions.
Brush upper pie crust with a small amount of the whisked egg (optional).
Bake pie at 375 degrees for 1 hour.
Helpful Hints: Use enough sliced peaches to fill the bottom pie crust above the tin.
Summer evenings call for Summeripe Peach Caprese Skewers. Summeripe Yellow Peaches, cherry tomatoes, fresh mozzarella, fresh basil, and reduced balsamic vinegar threaded onto a skewer is the ultimate quick and delicious appetizer.
2 Summeripe Yellow Peaches, sliced into equal sized slices
24 fresh basil leaves
12 cherry tomatoes, sliced in half
12 fresh mozzarella rounds or slices (about 12 oz)
Drizzle of Reduced Balsamic Vinegar
Pierce one cherry tomato half onto each skewers and lay out on a plate
Push Summeripe Yellow Peach slice on top of the cherry tomato half
Add a basil leaf after the Summeripe Yellow Peach slice then add the fresh mozzarella round (or slice)
Add another basil leaf on top of the mozzarella then add a Summeripe Yellow Peach slice and finish with the second half of the cherry tomato
Lay the Summeripe Peach Caprese skewers in a row onto a platter
Drizzle all of the skewers with reduced balsamic vinegar and enjoy!
To Reduce Balsamic Vinegar
1 cup dark balsamic vinegar*
1. In a saucepan, cook balsamic vinegar over low heat for 20-25 minutes or until reduced to about half (1/2 cup), stirring occasionally. Be careful not to let the balsamic over reduce and burn.
*This may make more balsamic vinegar than is needed for the Summeripe Peach Caprese skewers, feel free to add reduced balsamic vinegar to taste and store the rest of the balsamic reduction in a jar in the refrigerator for up to 6 months
Our Summeripe Grilled Plum Pizza is quick, easy, and savory way to enjoy delicious Summeripe plums or pluots!
2 Summeripe Plumcots or Plums, pitted & cut into thin wedges. May add or substitute with nectarines and/or peaches.
1 thin pizza crust or flatbread
3–4 tablespoons Pesto Sauce (we love to use kale based pesto sauce but traditional pesto is great as well)
1 small yellow onion, sliced into thin rings
1/2 cup sun-dried tomatoes in extra virgin olive oil, diced
1 1/2 ounces prosciutto, cut or torn into 1 inch pieces
2–3 ounces of fresh mozzarella cheese, cut into thin pieces
2 ounces parmigiano-reggiano cheese, grated
3 tablespoons olive oil
Preheat grill to medium high heat.
Heat 2 tablespoons of the olive oil in a cast iron skillet on the gas grill or stove top, sauté the onions until brown and caramelized. Remove skillet from the heat and toss the diced sun-dried tomatoes into skillet and toss with the onions. Set aside.
Spread 1 tablespoon of olive oil on the pizza crust. Place directly onto the hot grill until lightly brown and warm on both sides of pizza crust, a couple of minutes.
Remove pizza crust to a work surface and spread pesto sauce on one side of the crust. Top mozzarella cheese, sautéed onion and sun-dried tomato mixture, prosciutto, parmigiano-reggiano cheese and plumcot wedges evenly onto the crust.
Place pizza crust back onto hot grill until warm and cheese is melted, 5-10 minutes. Let cool. Slice, serve, & enjoy!